There is one thing my southern heart cannot give up, and that is biscuits and gravy. This delicious breakfast dish has been a staple in my life for as long as I can remember. My Low Carb Biscuits and Gravy uses a keto cheddar biscuit for maximum flavor and sausage gravy, of course!

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I love to have breakfast for dinner since I am not much of a morning breakfast person.

Or you might be in the mood for just pancakes. You should try my Keto Pancakes. They are scrumptious!

Back to your regularly scheduled keto biscuits and gravy.

You will love this low carb biscuit recipe because it is incredibly easy! All you have to do is mix all of the ingredients together, scoop it out onto a parchment lined baking sheet, and bake them in the oven!

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I scoop mine out with a large cookie scoop and then flattened them out with my fingers so they look like biscuits cut with a biscuit cutter. You could also use a spoon to drop them on the baking sheet.

These keto biscuits come out light and fluffy and so full of flavor. You might want to make a double batch! For the cheese in these keto biscuits, I used medium cheddar. You could use any kind of cheddar such as sharp, white cheddar, or even pepper jack cheese…that would be delicious!

Traditionally, sausage gravy is thickened by sprinkling flour over the sausage after it is cooked. This creates a roux and when the liquid is poured in and simmered, the gravy thickens.

One product that I have found amazingly versatile and should be in every low carb or keto pantry is Xanthan gum. This little package will last you forever because you only need to use very little. To thicken this keto gravy I only used 1/2 teaspoon. I bought the package that I have about a year ago and it doesn’t expire until October of 2018!

So for the keto sausage gravy I first cooked my ground sausage in my skillet until it was cooked through. I love to use this little tool to break up the meat into smaller pieces as I cook it.

After the sausage was cooked, I added the chicken broth, heavy cream, and sprinkled the xanthan gum on top. I mixed it all up and then let it simmer until it was thick.

This is the prefect sausage to gravy ratio in my opinion. Look at how thick that little bit of xanthan gum gets the keto gravy!

To assemble the keto biscuits and gravy just cut the cheddar biscuit in half and fill it up with copious amounts of sausage gravy.

Low Carb Sausage Gravy

Instructions

Pre-heat ove to 400F. Line a baking pan with parchment, a silicone baking mat, or spray with cooking spray. Add all of the biscuit ingredients to a large bowl and stir to combine. Scoop the batter using a 3 tbsp scoop or spoon out 3 tabelspoons worth of batter for each biscuit. Place them 2 inches apart on the baking sheet. Makes 6 biscuits.

Bake in the oven for 15 minutes or until golden brown. Remove and set aside.

While the biscuits are cooking, make the gravy. In a large skillet, brown and crumble the sausage over medium-high heat until it is cooked through. Add the chicken broth, cream, and xanthan gum. Stir to combine. Bring to a simmer, reduce the heat to low, and continue to simmer until the gravy is thick. Season with salt and pepper. Remove from heat.

To serve, cut the biscuits in half and spoon gravy onto biscuits. Store any leftovers in an airtight container in the refrigerator.

I have made this recipe and it is wonderful!!! Being a southern girl from Louisiana, Biscuits and gravy is a staple and it is one of the things that I miss while doing Keto, but this recipe is AWESOME! My husband and I both love it and he is not doing Keto.

I’ve made this recipe 5 times now and I love it. Couple tips. Don’t mix the biscuit batter too thoroughly or you’ll get pancakes instead of biscuits. You want it clumpy and cold as possible. Let the butter cool after you melt it down for a bit, I put a small chunk of cold butter and mix it with melted butter to cool it down. For the gravy, I used bone broth and it comes out great. You need to let the gravy cool a little as well for it to thicken up with the xantham gum. It’ll look real runny until you take the heat off it and let it sit for a minute.

I made this recipe it was fantastic! I did use those big Italian sausages and pulled out the insides. I drained the grease and added bacon fat and really crisped up the meat. I also added skim cheese for less calories. It turned out amazing thanks for the recipe Jenifer loved it !

I made this with a couple of tweaks.
Instead of sausage gravy I made liver and onions.(I know most don’t; but I love.) What was missing was being able to brown the flour. (And we don’t eat bacon.) Next time I will crisp the chicken livers more.
This morning-cold, the gravy had a wonderful flavor. A little slimy-ish. (First time with Xan Gum.)
The biscuits; I doubled the recipe. Made 6 full sized biscuits. About 6- 1 Tbl sized biscuits and about 6 thin, crispy crackers. All were delish, but a bit dry in the throat. Any way to moisten the batter?
But high regards for both recipes.

These are wonderful. My biscuits are delicious. I love coconut so I didn’t change the recipe. I did however use beef broth because that’s all I had and thickened my gravy by adding 3 egg yolks to my whipping cream, it thickened perfectly. Thank you for your recipe, I appreciate you taking the time to develop and post these for us!

The sausage gravy was too chicken-y flavored. Normally when I make sausage gravy I don’t add bullion.
I used 1 cup heavy whipping cream and 1/2 tsp of xanthan gum. I also used a blend of white pepper, black pepper, and crushed red pepper to give it a good kick!
I loved the biscuits as did my kids. I would next time add a little Garlic Powder to the biscuits and they’d be perfect.
I am used to keto recipes being eggy or having a weird consistency compared to non-keto recipes so they were exactly as I expected. They rose nicely and all of them got gobbled up. The recipe only made 6 small biscuits though, not 9.

I’d give a 5 Star to the biscuits even though it needs to be adjusted & a 3 Star to the gravy because it’s off on its consistentancy but the flavor is delicious. I always read reviews & saw many people write that the biscuits are too eggy so I added only 3 eggs and used 1 1/2 cups of almond flour (a lot of reviews said 1 cup of almond flour but it’s still too eggy). With coconut flour, you might need to add double.
Gravy: it’s not creamy enough & there needs to be less chicken broth & more heavy cream. & there’s way too much sausage then there needs to be (too meaty). I made other recipes before getting on keto, but this one is my first time recipe, and I added 1/2 small chopped onion & 2 tsp garlic and sautéed it (it gives it so much goodness ? flavor!) then followed this recipe & added the sausage etc to the onion mixture. But I’d add only 1/2 lb hot sausage, 1/2 cup chicken broth, & 3 cups heavy cream, omit xanthum gum, and let simmer for a bit longer for thickness ? next time im going to also add 3 strips chopped bacon.

Just made these and the gravy was delicious. I didn’t drain the fat from the sausage to get a better flavor. I found the biscuits a little too heavy with the flavor of coconut. I’d probably do a mixture of almond and coconut flour next time.

Such a great recipe! I read the comments before and saw people mentioning their biscuits were a bit eggy. I used 3 eggs rather than 4 and did not have any issues with texture/taste. I also added a little bit of cream cheese just to thicken up my gravy a little more, but overall I loved this recipe. 10/10 recommend!

I just made this for the first time. The gravy is fantastic. I have never used xanthan before and was skeptical. The biscuits tasted pretty “eggy” though. I need to try to find a keto biscuit that isn’t eggy like that. Overall, very good!

So after many mistakes being new to keto cooking, I read the comments FIRST. That being said, instead of 1 cup chicken broth, I used half chicken half beef broth. I loved the gravy but my husband found it too salty. My fault. I like salty and added reduced sodium Lawry’s. He liked the biscuits. I, however, found them sweet and eggy. I WILL use the gravy recipe again sans Lawry’s, but I’ll be finding a different biscuit recipe. So, yay and nay.

Has anyone tried this with water instead of chicken broth? Or with diluted chicken broth? I found that the gravy came out tasting very chicken-y and I am wondering how it would be if I switched it out for water or did 50:50.

Just made this recipe and OMG! So good and so easy! I tasted the biscuits alone while waiting for the gravy to finish and I wasn’t a huge fan. However, once topped with the gravy, it made all the difference. Cut some of the sweetness from the coconut flour. Took some to my dad who was raised on homemade biscuits and gravy and he said it reminded him of my grandma’s so that’s a major success!

Not a fan. I get that keto recipes are a far cry from actual biscuits and gravy – probably won’t attempt another recipe. Expensive ingredients to result in thick egg pancakes and a slimy mouth feel, chickeny gravy. Plain eggs & sausage is far better IMHO. Thx for the attempt tho.

This was one of the BEST keto recipes I’ve made this far! I’m not one to post comments however, for this recipe I had to! Definitely was savory and filling. I had to check and made sure I did everything per the recipe correct because after I ate it I felt like I was cheating! But nope followed it to a T. I did find the dough to be runny at first but that was because the butter was a little too warm after I melted it. I just let it sit and bind with the coconut flour for a few in the fridge and it came out perfect! Thanks for sharing this recipe 🙂 I wish I could post the finish product 😉

I didn’t make the biscuits but I did make the gravy. It was delicious! My only complaint is that there was not enough gravy for the sausage so next time I might try doubling the cream/broth/xantham gum. I definitely recommend trying it!

I loved the gravy, but wasn’t too big a fan of the biscuits. This is probably just me though cuz I live in Texas and buttermilk biscuits and sausage gravy used to cross my table at least once a week, and I’m just starting out on keto. The texture and taste was just completely off for me (I might of done something wrong but idk). The gravy was something new, ( I’ve never put chicken broth in my sausage gravy before) but it was good. I did a add a little bit more cream then then the recipe called for. Will definitely use your gravy recipe again in the future.

You’d have to multiply the almond flour x 4, so 1-1/3 cup almond flour to substitute it for coconut flour. I’d also want to add at least a tbsp of sour cream or cream cheese to moisten the almond flour so it’s not too dry

Keep in mind that the size of the egg matters, bacause a larger egg contains more liquid. I always use large eggs, which by bakers is considered the benchmark and is generally implied if not specified in recipes. A large egg should weigh 2oz with the shell. I have chickens so their eggs vary in size. When I made a double batch over the weekend, 7 of my eggs weighed 16oz. If I had used the 8th egg, the dough would have had too much liquid. Kitchen scales help tremendously when baking, because it’s controlled chemistry and ingredient ratios are critical. In some situations, even salted versus unsalted butter can matter. Excellent recipes, BTW. The gravy is delicious over scrambled eggs, too!

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Hi, I'm Jennifer Banz, a self proclaimed bacon expert (see my most recent bacon recipes below) and I share easy keto, low carb, and weight watchers recipes that are insanely flavorful and are family friendly! My recipes use commonly found ingredients and I have a no-nonsense approach to cooking. Everything needs to be easy!